Flying With Faber - October 2010

The Secret Is Out: Traverse City Is On the Map Of Favorite Destinations

By Stuart J. Faber

Traverse City: One of America’s most beautiful skylines. (Traverse City Convention & Visitors Bureau Michigan, which separates Michigan and Wisconsin, pierces the rolling farm and forestland like a corpulent finger.  The lake commences its northward journey just south of the Wisconsin-Illinois border on the west and just south of the Michigan-Indiana border on the east.  The Lake meanders almost due north, and then makes a slight turn to the east close to where it eventually joins Lake Huron. Between these two Great Lakes is a narrow strait of water that separates Michigan’s Upper Peninsula from Lower Michigan.

About 75 miles south of the straits, another aqueous appendage, this one much smaller, flows from the main lake and travels south toward Traverse City. This body, called Grand Traverse Bay, splits into yet two more phalanges at Old Mission Point. Each continues to the south. One is called East Traverse Grand Bay, the other, West Traverse Grand Bay. 

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Flying With Faber - September 2010

Back To School Special: From J-3 TO C-500

By Stuart J. Faber

After over 30 years, the C-500 is still the most popular and reliable jet trainer. (Stuart Faber)I am aware that, in some of my recent articles, I displayed a tendency to date myself.  I’ve rhapsodized over a number of nostalgic topics from growing up in a bucolic Wisconsin rural setting to reflecting on my recent trip to Nagasaki and my feelings as a pre-teen when the bomb was dropped.

My passion about writing of my past is designed neither to aggrandize myself for my participation in my life’s journey of many years nor to denigrate the geezer generation.  Recalling things past is simply my way of expressing my awe for all of the scientific and social progress we have made during my lifetime ­– especially in aviation.

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Flying With Faber August 2010

Tasting the High Life

By Stuart J. Faber

Over the years, I’ve criss-crossed the country more times than I can remember.  Most of my articles are generated from these excursions.  Generally, I spend an adequate amount of time in one destination to gather sufficient material to overflow my allotted space in In Flight USA.  However, there are a number of stops where I may just overnight, or drive into town for the afternoon to explore a restaurant I’ve heard about. I tuck these memories away so that I can occasionally share these wonderful experiences.  

The reader might notice that several of the restaurants featured herein are operated by hotels.  The impression still exists that hotel food consists of little more than cafeteria-quality, old fashioned dishes.  Nothing could be further from the truth. Today, hotels have the resources to invest heavily in hiring the most talented chefs, to purchase the best ingredients and create superior quality, innovative cuisine.  Most hotel operators have learned to keep their prices the same or lower than those of free-standing restaurants. Several examples are included in this article.

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Flying With Faber - June 2010

Nagasaki: Not Your Typical Tourist City

By Stuart Faber

Nagaxaki City Center (Copyright JNTO)What I loved most about Nagasaki was the absence of the forces that so often are associated with an avalanche of tourists. It felt as if we were the only tourists in the city. Sightings of Americans and Europeans were few and far between. Many street and store signs are not in English. Even our hotel was bereft of American and European tourists. Nagasaki is a charming and energetic city where you can deeply immerse yourself in the local culture. The moment we set foot in town, we felt at home – a rare sensation for first-time visitors. The gleaming, ultra-modern malls are bustling with felicitous shoppers. The restaurants, many of which are family operated, serve Japan’s version of comfort cuisine. The sidewalks rumble day and night with locals dashing to and fro. The streetcars are historic in their appearance and with the cling-clang proclamations of their bells. McDonald’s are few and far between.

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Flying With Faber - May 2010

Cruisin’ Around The East China & Yellow Sea

The MS Europa at sea. (Courtesy Hapag-Lloyd Cruises)By Stuart J. Faber

Well, here I go again-writing a FWF column and showcasing a manner of transportation other than an airplane.  After a ten-day cruise around the East China and Yellow Seas on what is inarguably one of the swankiest and most impeccably operated cruise ships to sail the oceans, I couldn’t wait to hop on the computer and sing the praises of one of the most incredible and consummate travel experiences of my career. This is not journalistic hyperbole.  As a travel writer (or, critic, as some refer to us), I am obliged to, and take the obligation seriously, to write truthfully and accurately about travel facilities.  It is not unusual for me to be highly critical of a hotel or restaurant when condemnation is warranted.  More times than I can count, I have rebuked a popular restaurant or hotel, many of which are popular for reasons beyond my comprehension. I have denounced some cuisine as inedible. When deserved, I have described numerous hotels as unclean and abysmally managed.

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